Gluten-Free Almond Lemon Cake

Ingredients

• 200 g Almond flour (Fine, gluten-free)
• 4 units Eggs (At room temperature, large)
• 100 g Butter (Unsalted, melted then cooled to room temperature)
• 150 g Granulated sugar (Fine granulated)
• 2 g Salt (A pinch, preferably fine sea salt)
• 2 units Organic lemons (Zest of both, juice of one (about 2 tablespoons))
• 30 g Sliced almonds (For finishing, add at halfway point)
• 5 ml Neutral vegetable oil (About 4 drops, to grease the pan)
• 10 g Powdered sugar (For dusting as finishing)

Instructions

1. Melt the butter

   Pour the butter into a small saucepan and melt over very low heat until completely liquid, without allowing it to brown.

   Time: PT5M

2. Let the butter cool

   Remove the saucepan from the heat and pour the melted butter into a small bowl. Let cool to room temperature.

   Time: PT5M

3. Mix the eggs, sugar and salt

   In a bowl, add the whole eggs, granulated sugar and a pinch of salt. Whisk vigorously until a homogeneous and slightly frothy mixture forms.

   Time: PT5M

4. Add the lemon

   Grate the zest of the two organic lemons, then squeeze the juice of one lemon. Incorporate the zest and juice into the egg mixture, stirring gently.

   Time: PT2M

5. Fold in the almond flour

   Add the almond flour to the mixture and stir until fully incorporated, without lumps.

   Time: PT2M

6. Add the cooled melted butter

   Pour the cooled melted butter all at once into the batter and mix until a smooth batter is obtained.

   Time: PT1M

7. Grease the pan

   Brush the 20 cm silicone mold with about 4 drops of neutral vegetable oil using a pastry brush, ensuring the entire surface is covered.

   Time: PT3M

8. Pour the batter into the pan

   Transfer the homogeneous batter into the prepared mold and smooth the surface with the back of a spoon.

   Time: PT1M

9. Initial bake

   Place the mold in a pre‑heated oven at 180°C and bake for 15 minutes.

   Time: PT15M

   Temperature: 180°C

10. Add the sliced almonds

    Briefly remove the cake, sprinkle the sliced almonds generously over the top, then return to the oven.

    Time: PT2M

11. Final bake

    Continue baking for another 20 minutes, still at 180°C, until the cake is golden and a knife inserted comes out clean.

    Time: PT20M

    Temperature: 180°C

12. Cooling

    Remove the cake from the oven and let cool at room temperature for about 30 minutes before unmolding.

    Time: PT30M

13. Unmolding and decoration

    Carefully unmold the cake, place a 14 cm cardboard circle in the centre and dust the perimeter with powdered sugar. Lightly zest a little yellow lemon over the whole surface for the final touch.

    Time: PT5M

Nutrition Facts

Calories

366

Protein

8 g

Carbohydrates

21 g

Fat

27 g

Fiber

3 g

Ingredient Substitutions

• Instead of Almond flour: almond flour, ground almond
• Instead of Eggs: flaxseed egg substitute, apple sauce puree
• Instead of Butter: margarine, coconut oil
• Instead of Granulated sugar: caster sugar, coconut sugar
• Instead of Salt: kosher salt
• Instead of Organic lemons: lime
• Instead of Sliced almonds: chopped almonds
• Instead of Neutral vegetable oil: melted butter
• Instead of Powdered sugar: very fine granulated sugar

Equipment Needed

• Small saucepan
• Mixing bowl
• Whisk
• Zester or fine grater
• 20 cm round silicone mold
• Kitchen brush
• Oven
• Cooling rack
• Knife
• Cutting board
• Measuring spoon (optional)
• 14 cm cardboard circle (optional) (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Bake at 180°C (precise temperature)
• Add the sliced almonds at 15 minutes into baking
• Allow the cake to cool completely before unmolding

Chef Tips from the Video

• Replace a yellow lemon with a lime for a more tangy note.
• Lightly dust powdered sugar before serving for an elegant visual effect.
• Serve warm with a spoonful of Greek yogurt or whipped cream for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap well and freeze up to 1 month.

Room temperature: At room temperature, the cake keeps for a maximum of 1 day.

Make-Ahead Tips

• The batter can be prepared ahead and kept refrigerated for 30 min before baking.
• Lemon zest can be grated the day before and stored in a small airtight container.